On Thu, 7/17/14, roland.francis wrote: The problem in Toronto is this: To buy a fish or prawn curry I have to drive 100 kms (to and fro) to Goan Mississauga. After that trouble what I'll get is a Mangalorean one. All Goan restaurants have failed, the Mangaloreans have succeeded and Goan home based caterers need one week's notice for special orders. -snip- I cannot cook but can work to simple recipes which I follow assiduously having learnt that if you want the taste, you must copy the paste. The Lady of the House can make delicious curries but no one in the house eats Goan curries (specially seafood) so she just doesn't make them for me alone and refuses to let me in on the recipes. -----------------------------------------------
Roland, 1) I do not think there is a problem in Toronto as are there are several caterers who will deliver Goan pork and seafood dishes to your doorstep on the weekends. Others deliver Goan sausages and pickles to your doorstep any day of the week. 2) It is kind of sad that you cannot get the boss to share your favourite recipes. Out of the kindness of my heart, here is a prawn curry recipe from the old country. Mervyn ---------- Mervyn's Happy Call Prawn Recipe Ingredients •12 ml recoiling coconut tree oil •11 finely chopped leeks •10 jackginger flakes •6 Selander leaves, bowl shaped •6 pinches of firm ground turmeric •6 rounded, Canadian tiger prawns Requirements: 2 jocose eyes, 4 crazy arms, 1 silver-lined recessing bowl, 1 deep pan. Heat. Method: Select the prawns as you select mackerel, using only those brought to the door with a silvery appearance. Avoid those with a golden tint. Look straight into the eye of the tiger pawn, behead it with a quick twist also removing the guts in that one motion. Salt the openings and nonchalantly set aside. Stir the ingredients till the concoction sputters. Discretely add confectionery sugar for thickening. Drop the tiger prawns into the pan, stirring gently, till tender. If the prawn lies flat on the pan, it becomes burnt and useless. Flip over steadily, using cheerfulness. Wait till desired colour and texture. Bon appetite and call me over if it agrees with your palate.
